PLEASANTDALE CHATEAU, WEST ORANGE
On November 8, a Burgundy Wine Dinner will be held at the Pleasantdale Chateau, 757 Eagle Rock Avenue, West Orange. Chef Robert Albers will present the following menu:
Chef’s selection of hors d’ oeuvres
(Theirry & Pascal Matrot Bourgogne Blanc 2010)
House-cured pike with apples, white fish roe, cream, spinach purée
(J.M. Boillot Rully 1er Cru Meix Cadot 2010)
Poached breast of pintade (guineafowl) with braised legs in aspic, wheat berries, mustard greens, and sauce velouté
(Etienne Sauzet Puligny Montrachet 2009)
Duck breast with duck egg flan, tarbais beans, celery root, demi-glace with cèpes and chanterelles
(Thebault Liger Belair Moulin a Vent La Roche 2010)
Slices of seared lamb loin with navarin de mouton, baby turnips, baby carrots, cassis-glazed sweet breads and pistachio
(Vincent Girardin Chambolle-Musigny Vieilles Vignes 2009)
Duck fois gras egg toast, calvados apples and currants
(Mongeard-Mugneret Vougeot 1er Cru Les Cras 2009)
6:30 PM; $150 all-inclusive. For reservations call Laura Madden at 973-731-5600 ext 3016. Overnight accommodations are available for guests who wish to stay the night at the chateau.
Pleasantdale Chateau
Photo courtesy of Lowell Saferstein
**************************************
IT’S FOR THE BIRDS
On November 15, executive chef and owner Chris Siversen, of Maritime Parc, 84 Audrey Zapp Drive, Liberty State Park, Jersey City will present a five-course Bird & Beer Dinner devoted to birds, featuring local chickens, quail, duck and other fowl, paired with beer and wine. 7 PM; $135, all-inclusive. Reservations 201-413-0050.
**************************************
CASA DANTE, JERSEY CITY
Also on November 8, a five-course Stag’s Leap Wine Cellars dinner will be held at Casa Dante 737 Newark Avenue, Jersey City. Executive chef Gregg Freda will present the following menu:
Pre-sip: Pomegranate Bellini (Domaine Ste Michelle, Blancs De Blancs)
Grilled sea scallops with crispy polenta in an organic watercress sauce
(Stag’s Leap Wine Cellars, Chardonnay, Karia 2009)
Sformato prepared with butternut squash, mascarpone, Parmigiano Reggiano and 25 year old balsamic
(Stag’s Leap Wine Cellars, Sauvignon Blanc 2009)
Berkshire pork chop with spicy sausage, shaved Brussels sprouts, Marcona almonds and pecorino cheese
(Stag’s Leap Wine Cellars, Merlot 2007)
Dry aged NY strip steak with sweet potatoes hash and rainbow chard in a cabernet reduction
(Stag’s Leap Wine Cellars, Cabernet Sauvignon, Artemis 2009)
Stuffed apple prepared with almonds, walnuts, amaretti cookies and maple syrup
(Chateau Ste Michelle, Late Harvest White Riesling Ethos 2005)
6:30 PM; $85. Reservations: 201-795-2750. Valet parking on premises.
*********************************
RYAN’S REALMS
Executive chef Ryan DePersio along with his family own three restaurants. Each is different and all are worth a visit. Bar Cara in Bloomfield has been open since January 2010; Fascino in Montclair will be celebrating their 10th anniversary in 2013; and Nico in Newark, which opened in February, 2012.
For a casual and inexpensive meal try Bar Cara which has only a few entrees over $20, a reasonably priced wine list, generous pours by the glass, and an early bird prix fixe with three courses for $20.12. On Wednesday’s the same $20.12 will buy you "All You Can Eat Mussels” which also includes one glass of wine or draft beer. Some recommended menu items include: Margherita pie, arugula with Parmesan in a tangy lemon dressing, pork chop with an Italian hot pepper sweet onion confit and creamy polenta, any of the pastas, and ricotta zeppole with nutella and raspberry dipping sauces.
Fascino in Montclair offers sophisticated contemporary Italian cuisine and is the most elegant of the three restaurants. Expect to experience gracious and attentive service and extraordinary food. The restaurant will be celebrating their 10th anniversary in 2013, a commendable achievement as this difficult business has a high rate of failures. We love that they not only have a tasting menu but also a vegetarian tasting menu. At a recent dinner some of our entrees were: red snapper with black chickpea and carrot stufato (stew) and addictive crispy artichokes; tender and juicy Berkshire pork chop with sweet corn and mascarpone risotto with a sour cherry compote; Long Island duck breast with red cabbage puree, lentils, Swiss chard and bruleed figs; and orecchiette with caramelized cauliflower and oregano pesto. Along with the terrific talents of Chef Ryan, his mom, Cynthia is the pastry chef and her desserts are sublime. We’re still dreaming about the lemon tart in a buttery crust topped with a marshmallow meringue. OK we also loved the triple caramel and pumpkin sundae with a cinnamon sugar tile, sea salt and praline garnish. Pastas are handmade daily.
Named for Chef Ryan’s son Nicholas, NICO Kitchen + Bar at the NJPAC in Newark features an “Italian Without Borders,” market driven menu of small plates including some signature dishes from Fascino and Bar Cara such as mascarpone polenta fries with gorgonzola fonduta, pizzas, cornmeal crusted calamari, and pastas including ricotta gnocchi, a light airy not to be missed pasta.
Bar Cara
1099 Broad Street
Bloomfield, NJ
973-893-3681
Fascino
331 Bloomfield Avenue
Montclair, NJ
973-233-0350.
BYO
NICO Kitchen + Bar
One Center Street
Newark, NJ
973-642-1226
*************************
UPCOMING RESTAURANT WEEKS
From November 2 to 11, Jersey Shore Restaurant Week will be celebrated in Ocean and Monmouth counties with participating restaurants offering a three-course meal for $20.12 or $30.12. Information: www.jerseyshorerestaurantweek.com
Somers Point Restaurant Week will also be featured from November 2 to 11 with participating restaurants offering a two-course lunch for $11.07 and a three-course dinner for $25.07. Information: http://somerspointba.org/SPRestaurantWeek.cfm
******************
COOKING WITH MARILYN AND FRIENDS
Restaurateur/chef Marilyn Schlossbach is hosting monthly cooking demonstrations, “Cooking with Marilyn and Friends,” at Langosta Lounge, 1000 Ocean Avenue, Asbury Park to benefit local nonprofit organizations. Classes will be held every second Wednesday of the month through May and start at 6 PM with a cocktail reception, followed by the class, and then dinner. Classes will be held on November 14, December 12, January 9, February 13, March 13, April 10 and May 8. Tickets $60. For information or tickets call 732-455-3275.
****************************************
SALT HAPPENINGS
A vegetarian menu is featured on Meatless Monday at Salt Studio, 5 Lenape Road, Andover with the hope to inspire healthier eating options when dining. The restaurant will hold a “Beer Class 101,” on the last Friday of each month at 7:30 PM with pairing each beer with classic bar food. Tickets are available on their website at www.saltgastropub.com. And on November 3, Salt Studio will host a catering open house and serving light food from 2 to 5 PM to introduce their event space. Bookings placed that day will receive a 10 percent discount. For more information call 973-786-7256.
**********************
DINING DEALS
Fall back pricing for customer appreciation day will be in effect on November 4 at Sushi Lounge at 235 Rt 46,Totowa and 12 Schuyler Place, Morristown with everything half off.
Through Thursday, November 1st, Carmine’s, The Quarter at the Tropicana, 2801 Pacific Avenue, Atlantic City is offering a two-course meal for $40 per person. Some choices include giant platters of portobello parmigiana, chicken Marsala and al dente pasta. Reservations: 609-572-9300.
**************************************************
KITCHEN BLOG CONTINUED– COVETING CABINETS
Our renovation is moving along (http://njmonthly.com/blogs/tablehopwithRosie/2012/10/24/restaurant-news.html#read_more) and has been easier than we expected. We were able to bring home sample cabinet doors to see how they looked in our kitchen which was helpful and only changed our minds a few times. One of Showcase’s selling points is that customers could buy everything from one place and don’t have to run around to a myriad of stores to purchase items for the kitchen. They also had an in store designer who knew the product but our concern was that she never saw our house and was making recommendations based on our floor tile and choice of cabinet. An option we thought about after the fact would have been to hire a kitchen designer before we signed on with a contractor. Once we started picking our cabinets, hardware, tile, sinks, faucets, strainer (who knew that the sink strainer was a separate item), we found that Showcase had a smaller selection of countertops and tiles than a freestanding tile or granite store for example. We did find what we wanted but at that time felt unsure that we may have found something we liked better elsewhere. As it turned out this was not a problem and we’re thrilled with the finished product. Be aware that shipping costs and of course tax were extra. In all fairness, we could have gone elsewhere to buy items and Showcase would have installed them, as the labor was a separate price. However, if we bought tiles from one of the hundred tile stores in NJ, and there was a problem, then it was our problem. If we purchased something on the Internet we may not pay tax or shipping, and the item may be cheaper but if the item is broken or scratched we were responsible for sending it back. Showcase would stand behind the product and take care of any problems. Bottom line, we were paying for convenience. However, we did buy lights locally as Showcase doesn’t display lights in their showroom and we didn’t want to choose something from a catalog.
Photos courtesy of Lowell Saferstein
**************************************************************
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].